Mini Biscoff Cheesecakes
At Queen Brie, when it comes to dessert it takes a lot for me to be tempted away from a delicious cheeseboard at the end of a meal. However cheesecake is one of those dishes that might make me think twice. This recipe uses the delicious malty and caramel notes of Lotus Biscoff, a Belgian biscuit that goes great with coffee, and both the biscuit and the spread feature in this recipe.
This is a no-bake cheesecake which means it super simple to make, all you need to do is give the base and then the cheesecake mixture time to chill in the fridge. The result is an indulgent cheesecake but the lemon juice and zest helps to cut the richness and gives it a lighter feel. If you’re not a fan of Biscoff you can swap this out for some fresh or frozen berries just pureed down with a bit of lemon juice. The possibilities are endless.
To make individual mini versions, fill six stainless steel cooking rings (also known as mousse rings or food presentation rings) with the base and then the filling. Or you could use a large silicone mould or cake tin to make a bigger version that you can portion up at the table when you’re ready to serve.
Mini Biscoff cheesecakes
- 6 stainless steel cooking rings
For the biscuit base
- 60 g Digestive biscuits (about 7 biscuits)
- 60 g Biscoff biscuits (about 10 biscuits)
- 100 g butter melted
- 1 tbsp Biscoff spread
For the cheesecake mixture
- 250 g tub of mascarpone
- 180 g tub of cream cheese
- 75 g golden caster sugar
- Zest and juice of 1 lemon
For the topping
- 1 tbsp Biscoff spread
- 1 tbsp milk
- Whole Biscoff biscuits to decorate
- Blitz the biscuits for the base in a food processor or put in a food grade plastic bag and bash with a rolling pin until you have fine crumbs. Mix with the melted butter and divide the mixture between the cooking rings, pressing the mixture down firmly into the moulds. Chill in the fridge for at least an hour.
- Take the bases out of the fridge and spread each with a thin layer of the Biscoff spread using a spatula or the back of a spoon. Chill in the fridge for another 15 minutes.
- Add all of the ingredient for the cheesecake mixture (apart from the lemon zest) to food processor and blitz until smooth and thick, making sure to scrape down the sides of the processor to ensure everything is combined. Fold in the lemon zest, spoon the mixture on top of the bases and chill again in the fridge for at least four hours.
- For the sauce, add 1 tbsp of Biscoff spread and the milk to a pan over a low heat and stir until combined. It should be fairly thick but easy to pour.
- Once the cheesecake is set, drizzle some of the sauce over the top. Cut three of the Biscoff biscuits in half diagonally using a sharpe knife. Top each cheesecake with them and serve.